Journal of Environmental Biology

Effect of natural clarificants on quality of jaggery

B. Anjaneyulu¹, P.V.K. Jagannadha Rao¹*, Venkata S.P. Bitra², G. Ravibabu³ and B.S. Manoj⁴     

¹Department of Post-Harvest Engineering & Technology,  Acharya N.G. Ranga Agricultural University, RARS, Anakapalle-531 001, India

²Post-Harvest Engineering & Technology Centre, Acharya N.G. Ranga Agricultural University, Bapatla-522 101, India

³Dr NTR College of Agricultural Engineering & Technology, Acharya  N.G.Ranga Agricultural University, Bapatla-522 101, India

⁴AICRP on PHET Centre, Regional Agricultural Research Station, Acharya N.G.Ranga Agricultural University, Anakapalle-531 001,  India

Received: 10 July 2025                   Revised: 06 November 2025                   Accepted: 05 February 2026

*Corresponding Author Email: pvk.jagannadharao@angrau.ac.in                  *ORCiD: https://orcid.org/0000-0001-6934-5822

Abstract

Aim: To identify and evaluate natural clarificants for jaggery preparation that improve colour and quality while ensuring product safety and avoiding the adverse health and shelf-life effects associated with chemical clarificants.

Methodology: Jaggery was prepared using different concentrations of natural extracts like moringa leaf extract, aloevera juice and honey and determined for physico-chemical and sensory properties. Numerical optimization using Design-Expert was carried out to identify optimum concentration for good quality jaggery. Shelf-life studies were conducted using three different packaging materials.

Results: Jaggery prepared using moringa leaf extract was brighter in colour as indicated by higher L* values compared to other samples. Vitamin A and C content in jaggery increased significantly with increase in the concentration of moringa leaf extract and aloevera juice. Numerical optimization revealed that 0.168% moringa leaf extract was optimum for producing good quality jaggery. Storage conditions for shelf-life up to 7 weeks in 3-layered metalized polyester pouches.

Interpretation: Moringa leaf extract at 0.168% is recommended as an ideal natural clarificant for producing good quality jaggery with improved functional and sensory attributes. It enhances the marketability, shelf stability and functional health benefits of jaggery, making it a promising step towards cleaner and safer commercial jaggery production.

Key words: Clarificants, Fuzzy logic concept, Jaggery, Sensory

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